TITLE:
Shrinkage and Density Change of De-Boned Chicken Breast during Deep-Fat Frying
AUTHORS:
Lamin S. Kassama, Michael Ngadi
KEYWORDS:
Pore, Frying, Shrinkage, Density, Chicken Meat
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.10,
August
30,
2016
ABSTRACT: The effects of frying oil temperature (FOT) and time on densities and shrinkage in chicken breast
meat during deep-fat frying were investigated. De-boned Chicken breast samples were diced and
fried at different FOT (170℃, 180℃, and 190℃) in an industrial fryer for periods varying from 5 to
900 s. Bulk and apparent densities were determined with a fluid displacement pycnometer, and
fat analysis was conducted using soxhlet extraction with petroleum ether solvent. The physical
structure of chicken meat changed significantly with the frying time and FOT (P 3 in the raw product and decreased to 0.98, 0.95, and 0.93 g/cm3 after 900 s
of deep-frying at 170℃, 180℃ and 190℃, respectively. Similarly, apparent density changed from
1.13 to 1.25, 1.24 and 1.22 g/cm3 and moisture loss was linearly correlated with both densities.
Volumetric shrinkage was significantly (P